Queen Victoria’s Room is behind closed doors just off the main dining room. With just four tables, restaurant manager Israel Perez promises attention to your every whim. They’ve brought back French gueridon service – a gueridon is a fancy rolling cart that goes from table to table for customized service and “wow” factor – a flourish of Himalayan sea salt atop your filet, a decadent wine sauce or a lavish display of cheese, for instance.

Anyone who’s tasted Chef Scott Hunnel’s exquisite creations knows this is a memorable affair. How often do you savor perfectly seared Kurobuta pork tenderloin and belly, or butter-poached lobster with bisque and lobster roe foam? And vegans and vegetarians are Hunnel’s favorite challenge. The sommelier happily will pair something delicious with each of the 10 courses. Yes, 10 courses, but they’re small. Still, plan on three to four hours of leisurely dining.

It’s worth the price of a baby-sitter – no kids under 10 are allowed in the dining room, so you’re guaranteed an evening of blissful quiet. Be advised, men must wear jackets (tie optional) for this formal affair.

You’ll float out the door with a long-stemmed rose for women and personalized menus for everyone to carry home. Cost for Queen Victoria’s Room is $200 per person, plus $95 for wine pairings. The restaurant has its own reservation line, 407/939-3862.

Reservations for Queen Victoria’s Room are being accepted now for this special dining experience starting Feb. 5, 2010. There is just one seating nightly.